Peanut Butter and Jelly Oatmeal Breakfast Cookies
Deliciously soft and chewy oatmeal breakfast cookies packed with creamy peanut butter and sweet bursts of jelly. Quick to prepare and bake, these cookies make a wholesome grab-and-go breakfast for busy mornings.
Ingredients
Check ingredients as you go.
- Base Ingredients
- Leavening
- Wet Ingredients
- Flavor
Let’s make it
Preparation
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
Dry Ingredients
In a medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, and salt until well combined.
Wet Ingredients
In a separate large bowl, beat the softened butter and brown sugar together until creamy and smooth. Add the egg and vanilla extract and mix thoroughly.
Flavor
Add the peanut butter to the wet mixture and beat until fully incorporated and smooth.
Combine
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
Assembly
Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart. Make a small well in the center of each cookie and add about 1/2 teaspoon of strawberry jelly.
Baking
Bake the cookies for 12 to 15 minutes, or until edges are lightly golden and centers are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & notes
For a chewier texture, use old-fashioned rolled oats instead of quick oats. Make sure butter is softened for easier mixing. You can substitute jelly flavors for a variety of tastes. Store leftover cookies in an airtight container to keep them fresh.
Saving it for later
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze cookies in a sealed container or bag for up to 1 month. Thaw at room temperature before serving.
Reheating
Warm cookies gently in a microwave for 10-15 seconds or reheat in a 175°C (350°F) oven for 5 minutes to restore softness. Avoid overheating to prevent dryness.
